ENTER THE CHILI COOK-OFF
Here's your chance to show off your chili recipe.
Enter the Yerington Chili Cook-Off. Held during the Main Street Car Show on June 16th. Enter your best chili recipe.
First Prize is $300 and bragging rights.
Chili Cook-Off Rules:
- True chili is defined as any kind of meat or combination of meats cooked with chili peppers, various other spices and other ingredients. Beans will be allowed.
- The entry fee will be $20.00 per chili entered. Contestants may enter more than 1 batch of chili for an additional $20 per batch
- All ingredients must be brought and cooked from scratch on site.
- Contestants are responsible for supplying all of their own utensils & products relating to their chili submission and maintenance of its proper temperature for serving. Spoons and cups for use in serving chili to the general public will be provided.
- Each contestant must cook a minimum of two gallons of competed chili.
- Each contestant will be assigned a “contestants number” by the Chief Scorekeeper and be given a container in which their chili will be collected at the time of the official judging. Each contestant should verify that the number on the bottom of their container is the same as their contestants’ number assigned to them by the Chief Scorekeeper. Chili will be submitted for judging as soon as it is prepared. Chili should be ready for consumption by 11am.
- The decision of the judges is final. Judging will be based on scoring of 1-10 with 5 being average and 10 being excellent. The public will vote people’s choice on. They will be given a ballot in which to vote and submit in the People’s Choice Ballot Box at the Chamber Table.
- Each contestant is responsible for policing and cleaning up the area at the end of the day and removing all items from the area. No items shall be allowed to remain after the close of the Cook-off.
Judging will be at 11:00 am
In this competition the chili will be blind judged (no one knows the identity of the cook) and scoring will be based on the following six characteristics:
- Texture: The texture of the meat shall not be tough or mushy
- Flavor: The chili should have good flavoring and chili pepper taste (not too hot or not too mild)
- Consistency: Chili should be a smooth combination of meat and gravy not too thin or too thick
- Aroma: This will be a personal preference of the judge
- Color: The submitted chili should look appetizing
For more information please call the Chamber @ (775) 463-2245